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Ingredients:
300g living small mussels
4 cloves garlic
1 red chili pepper
40g ginger
Mixture1(1T light soy sauce, 1.5T thick soy sauce, 1t sugar,
1t rice wine, 1/2t black vinegar, 1/4t licorice powder)
[t = teaspoon; T = tablespoon; C = cup ]
Method:
1)Put the washed small mussels in a pan and add water over them. Bring
them to boil, turn of the heat, soak them for about 20 seconds, take
out and drain up, and leave the soup for use.
2)Wash the red chili pepper, remove the footstalk, and cut into halves
and then diagonal slices. Peel and slice both the garlic and ginger.
3)Put all the ingredients in a bowl and mix well with the soup and
Mixture1. Then, chill the mixture in the fridge for about one day until
properly marinated and serve on plate.
TIP:
Garlic acts to remove the fishy smell and enhance the fresh taste. The
rich garlic flavor can reinforce intestinal peristalsis and has the
sterilizing effect. Small mussels pickled
with garlic will surly encourage diners to have more.
It is better to buy living mussels without sticky feel to prevent the
strong fishy smell. Slice the garlic before cooking so that the
fragrance of the garlic can fully release, thereby enhancing the taste
of the small mussels. |